As promised from yesterday’s post...I finally got my mom’s recipe this past week, after making several loaves with a new recipe last week. And as I mentioned, it was okay, not spectacular! Now my mom’s on the other hand is SPECTACULAR!
Since it is Thanksgiving, I thought I would be generous and share with you the best tasting pumpkin bread recipe, ever! So here it is:
2 c. pumpkin
2 1/2 c. sugar
1 c. vegetable oil
1/3 c. Butter
4 unbeaten eggs
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
scant 3/4 c. water (if using canned pumpkin)
Heat oven to 350ºF. Grease* 2 large loaf pans or 3 smaller loaf pans. Combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. In mixer bowl, cream butter and sugar, add eggs one at a time, add vegetable oil and pumpkin. Blend well. Add flour mixture, in small amounts, until well blended. If batter seems dry, add up to 3/4 c. water, little bit at a time. Pour into prepared pans.
Bake at 350ºF for 1 hour. Allow to cool on wire rack for 10 minutes.
* I use my own cake release recipe for anything and everything that needs to be greased. I have yet to have a cake or bread stick to the pan using this recipe. Here is the recipe (that my Wilton Class 1 Instructor gave us to use):
1 c. shortening
1/2 c. vegetable oil
1 c. flour
Cream together ingredients in blender. No need to refrigerate. Will keep for 6 months. Mix well before use, because it tends to separate between each use. Store in an airtight container.
I made a large batch in July and keep it on hand for all my baking needs! I will grease pans (I “paint” it on the inside of each pan with a pastry brush) first and allow to dry while mixing the batter.